Maple Bacon Monkey Bread recipe
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Ingredients
- cooking spray 1 (12 ounce) package bacon ½ cup margarine ¾ cup packed dark brown sugar ½ cup maple syrup ¾ cup white sugar 2 teaspoons ground cinnamon 2 (16.3 ounce) packages refrigerated biscuit dough, separated and cut into quarters
Nutrition Info
- 373.7 caloriescarbohydrate: 51.2 gcholesterol: 8.3 mgfat: 16.3 gfiber: 0.6 gprotein: 6.5 gsaturatedFat: 3.9 gservingSize: -sodium: 801.1 mgsugar: 29.5 gtransFat: : -unsaturatedFat: : -
Directions Maple Bacon Monkey Bread
Directions
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Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan (such as Bundt®) with cooking spray.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, crumble and remove extra fat.
Melt margarine in a small saucepan over medium heat, stir in brown sugar and maple syrup. Bring mixture to a boil, cook and stir until mixture begins to foam, about 1 minute. Remove saucepan from heat.
Mix white sugar and cinnamon in a resealable plastic bag, add 6 to 8 biscuit pieces at a time and shake until well coated. Pour any remaining sugar-cinnamon mixture into brown sugar mixture. Place saucepan over medium heat and cook and stir until sugar dissolves, 2 to 3 minutes.
Sprinkle 1/4 the bacon pieces in the bottom of the tube pan, pour in about 1/4 the brown sugar mixture. Arrange 1 layer of biscuit pieces in the tube pan, sprinkle in 1/4 the bacon pieces. Drizzle about 1/4 the brown sugar mixture over the biscuit pieces. Continue layering until all the ingredients are used, ending with a drizzle of brown sugar mixture.
Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Allow to cool in pan, 10 to 20 minutes, invert onto a serving plate.